As its name implies, red velvet cake is almost always some shade of red...from bright red to dark red to red-brown. The color has nothing to do with the flavor of the cake. It comes from either food coloring or beet root. The flavor actually trends toward the chocolate side of things, thanks to the use of cocoa. The cake is usually layered, paired with a cream cheese or butter cream frosting.
Here's how to make our gluten-free version:
For the Cake
1/2 cup salted butter
1 1/2 cups sugar
3 tbsp cocoa powder
2 tbsp red food coloring
1 tsp salt
1 tsp vanilla extract
1 cup buttermilk
1 1/2 tsp xanthan gum
1 1/2 tsp baking soda
1 tbsp distilled white vinegar
For the Frosting
5 tbsp Artisan GF Flour Blend
1 cup milk
1 cup sugar
1 cup salted butter (16 tbsp or 2 sticks)
1 tsp vanilla extract
1. Grease 2 9-inch round baking pans, dust with cocoa powder, and dump out any excess. Preheat your oven to 350 degrees F.
2. Cream together well the butter and sugar in a stand mixer or with an electric hand mixer. Add the eggs and beat well.
3. Mix together the cocoa and food coloring to make a paste and add it to the creamed mixture.
4. In a bowl, mix together the vanilla and buttermilk. In a separate bowl, mix together the salt, xanthan gum and flour. Then, alternating the buttermilk mixture and the flour mixture, add gradually to the mixer until well combined.
5. Mix together the baking soda and vinegar, and fold into the cake batter. Do not beat or stir. Transfer the batter into the two prepared cake pans.
6. Bake for 30-35 minutes, until a wooden toothpick inserted into the middle comes out almost clean.
7. Let cool for 10 minutes in the pans, then turn out onto a wire rack and let cool completely.
8. To make the frosting, cook the flour with the milk over low heat until thick, stirring constantly. Remove from the heat and allow to cool thoroughly. (Tip: As the milk and flour mixture cools, cover it with plastic wrap - in direct contact with the milk - to prevent a skin from forming.)
9. Meanwhile, with an electric or stand mixer cream together the sugar, butter and vanilla on high until very light and fluffy, about 15 minutes.
10. Add the cooled milk-flour mixture to the mixing bowl and beat until you get a smooth, spreadable consistency. Ice your cake.